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Feature Recipes

Yield: 8 servings

2 whole racks of lamb (cut into 16 chops)
6 cinnamon sticks
5 stalks basil (stems)
6 cloves garlic (peeled)
salt and pepper to taste
4 whole fresh peaches
1/2 cup blanched spinach
24 spears asparagus
5 stalks basil leaves
2 tbsp pomegranate molasses
1/3 cup shaved aged cheddar
2 tsp cracked black pepper
2 tsp sea salt

Preheat BBQ to 500 degrees. Season the grill by placing the cinnamon sticks, stems of basil and cloves of garlic directly on the hot grill. Season the lamb chops with salt and pepper and place on the grill for approximately 5 minutes on each side. Cut the peaches in half removing the stones. Lightly grill cut side down and place on the top shelf of the BBQ. Top with blanched spinach and warm through. Finish the peach by topping with fresh ripped basil leaves and aged chedar which should be allowed to slightly melt. At the same time grill the asparagus spears. Once finished remove from the grill and toss immediately in pomegranate molasses, cracked black pepper and sea salt. Present each portion with one grilled peach topped with spinach and melted cheddar, three spears of asparagus and two chops of lamb.